Pan fried sweetbreads, split pea purée, ceps and roasted chestnuts
Chestnuts and ceps, two of autumn’s most celebrated crop are paired with sweetbreads and split peas for a perfect meal. As a general rule, this dish should be an aged red wine’s best friend. For example the hearty flavour of these ingredients complementing the meaty, mushroom, warm spices, undergrowth flavour of a traditional Rioja Reserva. However on this occasion, the curry powder could clash with the tannins, therefore, the wine needs to be very smooth and elegant with very little dryness. The Rioja Reserva, Viña Real Oro, 2009 from CVNE, in northern Spain, should be up to the challenge. It is a complex wine, concentrated with a mellow long finish and a reminiscence of cherries macerated in brandy. Alternatively, a smooth New World Pinot Noir with three or four years of age should also work. This style of wine is perfect served in large globe shape glasses to enhance the aroma and increase the freshness of palate. Enjoy!
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